With the cost of living getting more and more expensive it is a good time to start making food at home, and what could be better than baking your own bread?
When it comes to Artisan baking this Sourdough loaf is as good as it gets. You will need to make a Sourdough Starter to begin with but that is part of what makes this type of Homemade Bread so good and it will remind you how great food used to taste before we all became dependent on supermarkets and supermarket products.
Sourdough is a type of wild yeast that gives this loaf a taste of its own, so much so that the Supermarkets sell it themselves now.
Give this bread a try, you might just be surprised at how great it tastes, and you don't need a bread maker or even a bread tin.
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Origins of Sourdough Bread
The history of sourdough bread dates back thousands of years, making it one of the oldest forms of leavened bread known to humanity.
Its origins can be traced to ancient civilizations, particularly in regions such as Egypt around 1500 BC, where the natural fermentation process was discovered by chance.
Early bakers likely noticed that dough left out in the open would ferment due to wild yeast and lactic acid bacteria present in the environment, leading to a rise in the dough and a distinct tangy flavour.
This method of leavening not only improved the texture and taste of the bread but also contributed to its preservation, as the acidity created by fermentation helped inhibit spoilage.
Over the centuries, sourdough became a staple in various cultures, adapting to local ingredients and baking techniques, and it played a crucial role in the diets of many communities.
The advent of commercial yeast in the 19th century marked a significant shift in bread-making practices, yet sourdough has experienced a resurgence in popularity in recent years, as many seek to reconnect with traditional baking methods and appreciate the unique flavours and health benefits associated with naturally fermented bread.
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Serves: Eight
Tricky
Cook in: 30 min
Prep: 12hr 15
What equipment do you need?
You will need a Baking Parchment, Baking tray & A Glass Mixing Bowl.
Which you can find at our shop.
In order to make Sourdough you need to invest some time in making a Sourdough Starter (Yeast), and this can take up to a week to make, but with this sourdough starter you can make a never ending batch of sourdough bread.
Since the invention of the bread slicing machine back in 1928 bread as we know it has never been the same and the Artisan loaf of bread was also born.
The bread we used to take for granted before 1928 has ironically become the best thing since sliced bread, the Artisan Loaf.
150 ml of Warm water
300 g of Sourdough Starter
25 ml of Olive oil
500 g of Strong Bread Flour
10 g of Salt
VegetarianEgg freeNut free
Health & Nutrition:
This is based on a single slice
35g
Calories: 100
Protein: 3g
Fat: 1g
Carbohydrates: 19g
Fiber: 1g
Sugar: 2g
Low sugarHigh Carbs.
Cost to make:
£0.52 / $0.66 (Est.)
*Prices may vary.
Cooking Instructions
Start off by making your own wild yeast in the form of a Sourdough Starter ,then using just 4 other ingredients you can bake the perfect sourdough bread with that traditional texture and taste that only comes from a homemade sourdough loaf.
Combine the flour and the Salt into a large mixing bowl with a fork.
You need to measure out 300 ml of your Sourdough Starter. The starter needs to be very active, so you should probably feed it about 4 hours before hand.
Warm up 150 ml of water in a microwave.
Add the Starter and the olive oil into the flour and combine with a fork then add the warm water.
Get your hands in and start to combine the mixture into a dough.
Tip it out onto a floured surface and knead the dough for about 10 minutes so that it becomes elastic and stretchy. It should be smooth and spongy to the touch.
Lightly oil the mixing bowl and place the dough ball inside to prove for about 3hrs. cover and leave in a warm place.
When the dough has started to double up and has a smooth surface it is time to put it into the Dutch Oven.
You will need to line the Dutch Oven with silicon paper or something similar so that the dough does not stick to the bottom.
Put the dough on the silicon paper and place it inside the Dutch oven to continue proving. Cover with a cloth and leave in a warm place for up to 12 hrs (you can leave it overnight)
When the dough has doubled in size and has a smooth surface you can score it with a sharp knife, put the lid on the Dutch oven then bake in a preheated oven at 190 c for 30 minutes.
After this time remove the Dutch oven and take off the lid. The loaf should now be fully risen and ready for dusting.
Dust the loaf with some extra flour then leaving the lid off, put it back in the oven for a further 15 minutes to brown.
When you remove the loaf from the oven turn it over and tap the bottom, it should sound hollow if it is fully cooked.
Let it cool on a wire rack for 1 hr before slicing and eating.
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Chefs Tips
Making the Sourdough starter will take around 1 week, but it is worth the time.
Cuisine: Egyptian
